10½ ouncesassorted lettuces, including outer leaves and damaged leaves
2large shallots,diced
1½ tablespoonscapers,drained
8cornichons
3tablespoonsDijon mustard
fine salt,to taste
Instructions
Place a large pan over high heat. When very hot, add ¼ cup oil. When the oil shimmers, add the lettuce and let it cook, undisturbed, 2-3 minutes or until the moisture has evaporated. Give it a stir and let it cook about 3-4 minutes or until the leaves become dry. Use a plastic spatula to scrape the lettuce onto a plate.
Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Stir in the shallots and cook 2-3 minutes or until translucent. Scrape them onto the plate with the lettuce. Refrigerate until very cold.
Combine capers, cornichons and mustard in a food processor or blender. Pulse to chop, leaving the mixture chunky. Add the greens and onions; process until it’s the consistency of a creamy dip. Season to taste with salt. Refrigerate in an airtight container up to 3 days. (Makes about 2 cups.)